vrdesigners
07/06/15

Deception

Sweet Plum, Roasted Almond, Foie Gras, Raspberry

FOIE GRAS IN ROASTED ALMOND

50gm Foie Gras
20gm Flaked Almonds

On a baking tray, place the flaked almonds and roast for 10 to 15 minutes at 180 C in the oven or until golden brown. When ready remove from the oven and allow to cool.

Cut the foie gras into 3mm wide strip and as long as possible. Roughly chop the flaked almonds up and then carefully roll the foie gras in, making sure to coat all the foie gras with almonds.

Place onto a tray and into the freeze until needed for the mousse.

ROASTED ALMOND MOUSSE

500ml Cream
200g Flaked almonds, roasted
120gm Goat’s cheese
10gm Gelatine, soften
300ml Cream, semi whipped
Salt and pepper to taste

On a baking tray, place the flaked almond and roast in the oven for 20 minutes at 180C. Meanwhile in a small saucepan bring the first amount of cream to the boil, when the cream has come to the boil stir in the hot roasted almonds and allow infusing for 1 hour.

After 1 hour or until flavour is achieved, place 300ml of almond cream into a saucepan and bring to the boil. When it has reached boiling point take off the heat and whisk in the gelatine. Place the goat’s cheese in a bowl and strain the cream over it. Whisk until smooth and allow to cool to 40 C.

Fold though the semi whipped cream and season to taste. Cover the mousse with glad wrap so that it will not form a skin and allow to firm up.

When the mousse has firmed up place into a piping bag with a size 8 nozzle. lay a piece of glad wrap
on to 20cm long. Pipe 2x 10cm long strip horizontal next to each other’s and then place strips of the foie gras in the middle. Pipe another strip on top of the foie gras and roll up the glad wrap to form a sausage shape. Place into the freeze and reserve until needed.

PICKLED PLUM

8 large red plums
200ml Water
200gm Caster sugar
100ml White wine vinegar
5gm Purple colour powder

bring water and sugar to boil, stir in white wine vinegar and colour. Slice the plums as thinly as possible and place into a container.Strain the hot poaching liquid over the plums and cover with go- between, allow to cool completely. Then strain the plum slice and then place over paper towel to get rid of excess liquid.

lay a piece of glad wrap over a chopping board 20cm long and lay the plum slices flat with the end crossing over, to look like fish scales. Only lay enough plum slices to cover the roasted mousse tube.

When the plums slices have placed into a fish scale pattern, unwrap the roasted mousse tube and place into the middle. Roll up the glad wrap around the mousse into a tube an place into the refrigerator until needed.

RASPBERRY GLASS TUILLE

130gm Caster sugar
60gm Glucose
50ml Water
12gm Ground Dried Raspberries
3gm Red colour powder

Place the sugar, glucose and water into a small saucepan and bring to 160C. When it has reached the temperature pour onto a silpat mat and allow to cool.

When the toffee has set, break up into small pieces and place into a dry clean blender with the colour and dried raspberries and blend until a fine powder.

Sieve onto to silpat mat into a 3x3cm square and bake at 170C for 8 to 10 minutes. Take out of the oven and cool. Repeat method, 12 squares are required for presentation of high tea.

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